Friday, August 8, 2008

A caveat: this recipe is not an attempt to make a vegan rib that has the texture of a meat rib. Instead, this is a combination my love of a) cooking on the BBQ; b) tempeh; c) cast iron pans; and d) BBQ sauce. This is a great dish to make on a hot summer day because it is almost all done on the BBQ.

1. Make the BBQ sauce. Transfer 2/3rds of the sauce to a large cast iron skillet and add sliced tempeh. Place on a BBQ on medium heat (about 500 degrees) and bring to bubbling. Cook for 15-20 mins, or until sauce has thickened and mostly reduced. Baste regularly.

2. Remove pan from BBQ and place tempeh on the grill. Grill 5 mins per side, then return to pan. Put pan back on the BBQ.

3. Add remaining sauce to pan and cook until sauce is thick. Serve.

BBQ'ed Potatoes

Microwave 4 large Yukon Gold potatoes for 4-5 mins. They should be partially cooked--firm but beginning to soften. Thickly slice, let cool, and toss with olive oil. Grill 5 mins per side, until golden.

I hope you don't mind my using a photo of yours from this post. I wanted to ilustrate my post about tempeh. Brazilian friends have been telling me they have no idea what tempeh is so I decided to write a little about it and the pictures on your blog are simply mouth watering!! Cheers.